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sliced ciabatta bread.

Homemade Ciabatta Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 585 reviews
  • Author: Sally
  • Prep Time: 13 hours (includes rests & rises)
  • Cook Time: 25 minutes
  • Total Time: 14 hours, 10 minutes (includes cooling)
  • Yield: 8 rolls or 2 flat loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

Rustic-looking and flavorful, with a flour-streaked crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients. Making these ciabatta rolls is a 2-day process. For best success, I strongly recommend reading through the recipe before you get started. Do not be shy with the flour when flouring the work surface and your hands. Use as much as you need to handle the dough. If you have one, use a kitchen scale to measure your ingredients by weight (in grams). With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough.

Ingredients

Biga/Preferment

  • 1 cup (130g) bread flour (I use this), spooned & leveled
  • 1/8 teaspoon active-dry or instant yeast
  • 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))

Ciabatta Rolls

  • 1 teaspoon (3g) active-dry or instant yeast
  • 1 cup (240g/ml) warm water (about 100–110°F (38°–43°C))
  • 2 and 1/2 cups (325g) bread flour (spooned & leveled), plus more as needed
  • 1 and 1/2 teaspoons (8g) table salt
  • olive oil, as needed for coating hands and spatula

Instructions

  1. Day 1: Make the biga/preferment: In a large mixing bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours. biga in glass bowl with text "biga before fermenting" at the top.
    fermented biga in glass bowl with text "biga after fermenting" at the top.
  2. Day 2: Make the dough: Uncover the bowl with the biga. In a separate large mixing bowl, or the bowl of your stand mixer fitted with a dough hook attachment (do not use a handheld mixer for this), whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until the yeast has dissolved. Add the biga, flour, and salt. Gently mix together with a silicone spatula or wooden spoon, or using the dough hook on medium speed. The dough will seem dry and shaggy at first, but keep working it until all the flour is moistened and the dough is uniform in texture (no dry pockets). If needed, lightly grease your hands with olive oil and gently knead the ingredients together in the bowl. The dough will be wet and sticky; that’s normal, expected, and encouraged.

    spatula scraping biga from bowl into bowl of yeast and water.
    hands stirring dough ingredients in glass bowl.
    hand holding blue spatula on top of dough in glass bowl.

  3. 1st rest: Cover the bowl and let the dough rest for 30 minutes at room temperature. 
  4. 1st stretch-and-fold: Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover the bowl and let rest for 30 minutes at room temperature. 

    spatula pulling dough down over itself in glass bowl.

  5. Remaining stretch-and-folds: Repeat step 4 three more times, allowing the dough to rest for 30 minutes between each. After the 4th stretch-and-fold, cover the bowl and place it in the refrigerator for at least 1 hour and up to 24 hours.
  6. Shape the rolls/bread: Very generously flour your counter or work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Generously sprinkle flour on top of the dough. Using floured hands, gently stretch and shape the dough into a rough rectangle shape, about 10×7 inches in size. For 8 rolls: With a floured bench scraper, cut the dough into 8 pieces roughly equal in size, each around 2.5×3.5 inches (doesn’t need to be perfect). For 2 loaves: With a floured bench scraper, cut the dough in half to make two 5×7-inch (or 10×3.5-inch) rectangles.

    sticky dough on heavily-floured work surface counter.
    floured hands shaping dough into a flat rectangle.

  7. Lightly flour a piece of parchment paper. With floured hands, and using the floured bench scraper to help, lift the sticky dough pieces up and transfer them to the floured parchment, arranging them at least 2 inches apart to make room for expanding. Take care to be extra gentle because you don’t want to deflate the dough. If the pieces of dough lost shape during the transfer, gently reshape into rectangles. (It’s fine if they aren’t perfect—ciabatta bread is meant to look rustic!)

    sticky bread dough cut into 8 rectangles and shown again spaced apart with floured hands shaping them.

  8. Proof Before Baking: Lightly sprinkle flour over the rolls, and then gently cover them with a clean kitchen towel or piece of parchment paper. Let rest at room temperature for 1 hour.
  9. Meanwhile, position one oven rack in the very bottom position and another rack in the center/middle position. Place a flat cookie sheet or a rimmed baking sheet on the center rack. Preheat the oven to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
  10. When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet (do not use glass). Uncover the rolls and lightly spray or flick them with a little water. (This is optional, but it helps create even more steam, which promises a crispier crust.) Working quickly, carefully remove the preheated baking sheet from the oven and slide the parchment paper and proofed bread onto it. Place back in the oven. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
  11. Bake for 20–22 minutes, or until the bread/rolls are golden brown. I usually extend this time to 25 minutes, for a deeper golden color. Gently tap the bread—if they sound hollow, they’re done. For a more accurate test of doneness, the bread is done when an instant-read thermometer inserted in the bread reads 205°F (96°C) to 210°F (99°C).

    ciabatta rolls on lined baking sheet.

  12. Remove the rolls from the oven and allow to cool for at least 45 minutes before slicing and serving. If you cut into the bread too early, it will likely have a gummy texture.
  13. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: There are many ways to make this dough ahead of time. First, in step 1, the biga can sit for up to 24 hours. Second, in step 5, after you have completed all of the stretch-and-folds, the dough can sit in the refrigerator for up to 24 hours. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving.
  2. Special Tools (affiliate links): Kitchen Scale | Glass Mixing Bowls | Stand Mixer | Silicone Spatula or Wooden Spoon | Bench Scraper | Baking Sheets | Instant-Read Thermometer | Cooling Rack
  3. Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe, however the dough may not be as strong, and may not hold shape very well. Do not use whole-wheat flour in this dough.
  4. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). If using active dry yeast, there are no changes needed to the recipe.
  5. Adding Herbs/Flavors: Fresh or dried herbs are best for flavoring this dough. My favorite is fresh or dried rosemary with a little garlic. When adding the salt in step 2, add 2 and 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried, plus 2 minced garlic cloves. Feel free to replace the rosemary with another herb, and/or leave out the garlic.
  6. Can I Bake on a Pizza Stone? Yes. If you want to bake your bread/rolls on a pizza stone, place the pizza stone in the preheating oven for 1 hour. In step 10, place the shaped dough on your preheated pizza stone. Bake as directed.
  7. Can I Use This Dough for Focaccia? Yes. Generously grease a 9×13-inch baking pan with olive oil. After completing step 5, pour the dough into the greased pan. Flip to coat all sides in the oil. Stretch and flatten the dough to fit the pan, being careful to avoid tearing the dough. If it’s shrinking back as you try to stretch it out, cover with a clean towel and let it rest for 5–10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that. Continue with step 7 in my focaccia recipe.
  8. Can I Use a Sourdough Starter for This Recipe? To rely only on a sourdough starter and not yeast, I recommend looking for a specific sourdough ciabatta bread recipe. To combine your active sourdough starter with yeast, however, you can simply replace some flour and water with sourdough starter. Prepare the biga below as instructed, then on day 2/in step 2, replace 50g each water and flour with 100g of sourdough starter. Proceed with the recipe.
  9. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  10. Method and recipe adapted from King Arthur Baking.

Find it online: https://sallysbakingaddiction.com/ciabatta-bread-recipe/